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Items where Subject is "600 Technology > 08 Food technology > 03 Cooking-Recipes"

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Number of items at this level: 46.

A

Aalami, M. and Leelavathi, K. (2008) Effect of Microbial Transglutaminase on Spaghetti Quality. Journal of Food Science, 73 (5). C306-C312.

Adebooye, O.C. and Vijayalakshmi, M.R. and Singh, V. (2006) Peroxidase Activity, Chlorophylls and Antioxidant Profile of Two Leaf Vegetables (Solanum nigrum L. and Amaranthus cruentus L.) under Six Pre-treatment Methods before Cooking. Journal of Food Science and Technology, 2. pp. 84-88. ISSN 0022-1155

Archana, G. N. and Jamuna, Prakash. and Asha, M. R. and Nagin, Chand. (1995) Effects of processing on pigments of certain selected vegetables. Journal of Food Quality, 10 (2). pp. 91-101.

B

Bhattacharya, K. R. and Sowbhagya, C. M. (1971) Water uptake by rice during cooking. Cereal Science Today, 16 (12). 420-424, 25 ref..

C

Caro Bueno, E. and Narasimha, H. V. and Desikachar, H. S. R. (1980) Studies on the improvement of cooking quality of kidney beans (Phaseolus vulgaris). Journal of Food Science and Technology, 17 (5). 235-237, 14 ref..

Chakkaravarthi, A. and Lakshmi, S. and Subramanian, R. and Hegde, V. M. (2008) Kinetics of cooking unsoaked and presoaked rice. Journal of Food Engineering, 84 (2). pp. 181-186.

Chetana, R. (2004) Studies on the use of Sucrose Alternatives in Traditional Sweetmeats. PhD thesis, University of Mysore.

D

Deepthi, P. Pawar and Boomathi, S. and Swapna, C. Hathwar and Amit Kumar, Rai and Modi, V. K. (2013) Effect of conventional and pressure frying on lipids and fatty acid composition of fried chicken and oil. Journal of Food Science and Technology, 50 (2). pp. 381-386. ISSN 0022-1155

Desikachar, H. S. R. and Subrahmanyan, V. (1959) Expansion of new and old rice during cooking. Cereal Chemistry, 36 (4). pp. 385-391.

Desikachar, H. S. R. and Subrahmanyan, V. (1961) The formation of cracks in rice during wetting and its effect on the cooking characteristics of the cereal. Cereal Chemistry, 38. pp. 356-364.

F

Fasiha, Rehana. and Basappa, S. C. and Murthy, V. S. (1979) Destruction of aflatoxin in rice by different cooking methods. Journal of Food Science and Technology, India, 16 (3). 111-112, 9 ref..

G

Ganesh Kumar, K. and Venkataraman, L. V. and Jaya, T. V. and Krishnamurthy, K. S. (1978) Cooking characteristics of some germinated legumes: changes in phytins, Ca-. Journal of Food Science, 43 (1). 85-88, 30 ref..

Gayathri, G.N. and Platel, Kalpana and Prakash, Jamuna and Srinivasan, K. (2004) Influence of antioxidant spices on the retension of β-carotene in vegetables during domestic cooking processes. Food Chemistry, 84. pp. 35-43. ISSN 0308-8146

Gayathri, G.N. and Kalpana, Platel and Jamuna, Prakash and Srinivasan, K. (2004) Influence of antioxidant spices on the retention of Beta-carotene in vegetables during domestic cooking processes. Food Chemistry, 84. pp. 35-43.

Gupta, T. R. (1990) Specific heat of Indian unleavened flat bread chapathi at various stages of cooking. Journal of Food Process Engineering, 13 (3). pp. 217-227.

I

Iyengar, J. R. and Kuppuswamy, S. and Bhatia, D. S. (1965) Effect of cooking on the composition of mutton. Food Technology, 19. pp. 120-122.

J

Jaya, T. V. and Krishnamurthy, K. S. and Venkataraman, L. V. (1975) Effect of germination and cooking on the protein efficiency ratio of some legumes. Nutrition Reports International, 12 (3). 175-183, 14 ref..

K

Kantharaj Urs, M. and Bains, G. S. (1966) Effect of variation in pre-cooking of peanuts on the stability of partially defatted meals. Oleagineux, 21. pp. 231-232.

Kavitha, B. C. and Shylaja, M. Dharmesh (2014) Effect of various cooking processes on antioxidants of potato (Solanum tuberosum). Journal of Pharmacy Research, 8 (8). pp. 1148-1157.

Kumara, S.S. and Manikanta, V. and Harsha, P. and Manilal, P. and Varadaraj, M.C. (2012) The Use of Traditional Knowledge Resource Classification (TKRC) for Institutional Repository: A study of Indian Cuisines. SRELS Journal of Information Management, 49 (6). pp. 615-622.

Kurien, P. P. (1987) Processing and utilization of grain legumes. Human Nutrition:Food Sciences and Nutrition, 41F (3/4). pp. 203-212. ISSN 0308-4329

M

Manisha, Guha (2000) Processing and Quality of Rice-Based Extruded Products. PhD thesis, Jadavpur University.

Manisha, Guha and Zakiuddin Ali, S. (2006) Extrusion Cooking Of Rice: Effect Of Amylose Content And Barrel Temperature On Product Profile. JFPP, 30 (6). pp. 706-716.

Manley, Duncan (2001) Biscuit, cracker and cookie recipes for the food industry. Woodhead Publishing Ltd., England. ISBN 1 85573 543 1

Mujoo, R. and Chandrashekar, A. and Zakiuddin Ali, S. (1998) Rice protein aggregation during the flaking process. Journal of Cereal Science, 28 (2). 187-195, 23 ref..

N

Narasimha, H. V. and Srinivas, T. and Desikachar, H.S.R (1989) A histological basis for `hard-to-cook' phenomenon in red gram (Cajanus cajan) cultivars. Journal of Food Science, 54 (1). pp. 125-127. ISSN 0022-1147

Narasimha, H. V. and Desikachar, H. S. R. (1978) Objective methods for studying cookability of tur pulse (Cajanus cajan) and factors affecting varietal differences in cooking. Journal of Food Science and Technology, India, 15 (2). 47-50, 22 ref..

Narasimha, H. V. and Desikachar, H. S. R. (1978) Simple procedures for reducing the cooking time of split red gram (Cajanus cajan). Journal of Food Science and Technology, India, 15 (4). 149-152, 6 ref..

O

Odunayo Clement, Adebooye and Vasudeva, Singh (2007) Effect Of Cooking On The Profile Of Phenolics, Tannins, Phytate, Amino Acid, Fatty Acid And Mineral Nutrients Of Whole-Grain And Decorticated Vegetable Cowpea (Vigna Unguiculata L. Walp). Journal of Food Quality, 30. pp. 1101-1120.

P

Pratape, V.M. and Narasimha, H.V. (2005) Influence of pretreatment and grinding machine on suitability of Bengalgram flour(Besan) for preparation of sev. Journal of Food Science and Technology (India), 42 (2). pp. 127-130.

R

Raghavendra Rao, S. N. and Desikachar, H. S. R. (1964) Note on the comparative swelling characteristics of polished and unpolished wheat and rice during cooking. Cereal Chemistry, 41 (4). pp. 316-319.

Rahim, A. and Vatsala, C.N. and Shurpalekar, S.R. (1993) Development of a Laboratory Method for Preparation of Nan. Journal of Food Science and Technology (India), 30 (2). pp. 114-117.

Raja Rajeswari, J. and Manisha, Guha and Jayadeep, A. and Sathyendra Rao, B. V. (2015) Effect of Alkaline Cooking on Proximate, Phenolics and Antioxidant activity of Foxtail Millet (Setaria italica). World Applied Sciences Journal, 33 (1). pp. 146-152.

Rangaswamy, J. R. and Kadkol, S. B. and Shankaranarayana, D. V. and Lahiry, N. L. (1967) Some aspects of preparation of pork sausages. Indian Food Packer, 21. pp. 24-28.

Rao, S. N. R. and Viraktamath, C. S. and Desikachar, H. S. R. (1976) Relative cooking behaviour of semolina from maize, sorghum, wheat and rice. Journal of Food Science and Technology, India, 13 (1). 34-36, 3 ref..

Rashmi, Das and Deepthi, P. Pawar and Modi, V. K. (2013) Quality characteristics of battered and fried chicken: comparison of pressure frying and conventional frying. Journal of Food Science and Technology, 50 (2). pp. 284-292. ISSN 0022-1155

Roy Choudhuri, R. N. and Joseph, A. A. and Daniel, V. A. and Narayana Rao, M. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1963) Effect of cooking, frying, baking and canning on the nutritive value of potato. Food Science, 12. pp. 253-255.

S

Sashikala, V.B. and Narasimha, H.V. (2010) An Objective Method and a Device for Determining the End Point of Cooking Of Dhal and Rice. International Journal of Food Propertie, 13. pp. 877-889.

Sashikala, V.B. and Narasimha, H.V. (2010) An Objective Method and a device for Determining the end Point of Cooking of Dhal and Rice. International Journal of Food Properties, 13. pp. 877-889.

Sasikala, V. B. and Ravi, R. and Narasimha, H. V. (2011) Textural Changes of Green Gram (Phaseolus Aureus) and Horse Gram (Dolichos Biflorus) as Affected by Soaking and Cooking. Journal of Texture Studies , 42. pp. 10-19.

Smitha, V. K. and Samir, O. M. and Gopalkrishne, Urs (2008) The Effect of Cooking on the Nano-Sized Crystallites in Finger Millet and Barley using Waxs Data. International Journal of Food Properties, 11. pp. 781-790.

Srinivasan, K. and Sambaiah, K. and Chandrasekhara, N. (1992) Loss of active principles of common spices during domestic cooking. Food Chemistry, 43 (4). 271-274, 6 ref..

Sumathi, A. and Ushakumari, S. R. and Malleshi, N. G. (2007) Physico-chemical characteristics, nutritional quality and shelf-life of pearl millet based extrusion cooked supplementary foods. International journal of food sciences and nutrition, 58 (5). pp. 350-62. ISSN 0963-7486

Suresh, D. and Gurudutt, K. N. and Krishnapura, Srinivasan (2009) Degradation of bioactive spice compound: curcumin during domestic cooking. European Food Research Technology, 228. pp. 807-812.

T

Teotia, M. S. and Saxena, A. K. and Berry, S. K. and Ahuja, D. K. (2004) Development of Instant Pumpkin Kofta. Journal of Food Science and Technology, 41 (6). pp. 703-706. ISSN 0022-1155

Tribeni, Das and Subramanian, R. and Chakkaravarthi, A. and Vasudeva, Singh and Ali, S. Z. and Bordoloi, P. K. (2006) Energy conservation in domestic rice cooking. Journal of Food Engineering, 75 (2). pp. 156-166. ISSN 0260-8774

This list was generated on Wed Jun 28 23:14:42 2017 IST.